Hazelnut caramel bonbons
What do you need:
- 20 tsp hazelnut caramel frosting (about 2 tsp per heart),
- 50 grams of dark chocolate from greensweet stevia
- possibly some disco dip or nuts for decoration.
This is how you make them:
Grab a mold in which you can make the chocolates.
Put about 2 teaspoons of frosting in the heart and when you have done everything, put it in the freezer.
Meanwhile melt the chocolate au-bain-marie.
Place a piece of baking paper on the counter and place a cooling grid on the baking paper. Remove the bonbons from the freezer and push them out of the mold. You put the chocolates on the cooling grid.
If you want to decorate with the disco dip or nuts, prepare it and work quickly. Take a teaspoon of chocolate from the pan and pour it over 1 bonbon. Decorate with the disco dip or nuts. The chocolate hardens quickly. Repeat this until the chocolate is finished.
Place the bonbons in a container and put it in the freezer. If you want to eat a bonbon, take it out of the freezer about 10 minutes in advance. You can also store it in the refrigerator.
Source / photo: Manon from Vegan Flavors (@veganflavours via instagram)